Cheese whey valorisation: Production of valuable gaseous and liquid chemicals from lactose by aqueous phase reforming

•Aqueous phase reforming: a promising strategy for cheese whey valorisation.•In-depth understanding of the effect of the operating conditions on the process.•Process optimisation for the selective production of valuable gas and liquid products.•High P, T, lactose concentration and spatial time favour gas production.•High T, low spatial time and the use of diluted solutions maximise liquids production.